Rhubarb Oat Bran Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 148.8
- Total Fat: 4.5 g
- Cholesterol: 52.9 mg
- Sodium: 251.9 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.2 g
- Protein: 3.9 g
View full nutritional breakdown of Rhubarb Oat Bran Muffins calories by ingredient
Number of Servings: 24
Ingredients
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2 C gluten free flour
2 C Quaker Oat Bran hot cereal
3/4 C brown sugar (optional)
2 T baking powder
2 t cinnamon
1 t salt
1/2 t vanilla powder (optional)
1.5 C Rice Dream
6 medium eggs
4 T walnut oil
1 T vanilla extract
1/3 C molasses
1-2 C diced rhubarb
Directions
Preheat oven to 425F. In large bowl blend the liquid ingredients. Stir together the powdered ingredients and add to the liquid. Batter will be thick. Spoon into paper lined muffin cups. Bake 15-25 minutes, depending on size of muffins.
Serving Size: Makes 1,550 grams cooked: 24 small muffins (65 gram each) or 12 large (130 g)
Number of Servings: 24
Recipe submitted by SparkPeople user KAT7777.
Serving Size: Makes 1,550 grams cooked: 24 small muffins (65 gram each) or 12 large (130 g)
Number of Servings: 24
Recipe submitted by SparkPeople user KAT7777.
Member Ratings For This Recipe
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CD12364805
I made this recipe - it was RUNNY, I think 6 eggs is way too much, similar recipes have 1 or 2 eggs, I threw most of it away. - 5/2/12
Reply from KAT7777 (5/2/12)
How disappointing! You have my sympathy. I tried the recipe and it worked for me. Ideas: the Quaker Oat Bran is not the same as Quaker Instant Oatmeal; Eggs used 1.25 Cups; GF Flour used is a mix of equal parts: Millet Flour, Amaranth Flour, and Bette Hagman's GF Mix (see The Gluten Free Gourmet).